Introduction

Chili Mac is a comforting dish that combines hearty chili with creamy macaroni and cheese. This satisfying meal is perfect for busy weeknights or anytime you crave a warm, cheesy, and flavorful dinner.

A thick, creamy macaroni dish in a green pot with a white inside, filled with elbow pasta layered with melted orange cheese on top. Mixed in are dark red kidney beans, small pieces of cooked ground meat, and bits of red tomato, all throughout the pasta layer. Finely chopped green herbs are sprinkled over the melted cheese, creating a fresh contrast. The dish looks hot and rich with a glossy texture, sitting on a white marbled surface with a white cloth and green parsley leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, diced
1.25 oz packet chili seasoning mix (or homemade seasoning)
1 tablespoon tomato paste
8 oz tomato sauce
14.5 oz can diced tomatoes, undrained
½ cup chicken broth (can substitute beef broth)
1 15 oz can kidney beans, drained
2 cups macaroni, uncooked
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon hot sauce
1 ½ cups cheddar cheese, shredded (plus extra for topping)
Fresh parsley, for garnish

Instructions

Step 1: In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add the diced onions and cook for 5 more minutes until the beef is browned and onions are softened. Drain any excess grease.
Step 2: Add the diced bell peppers and garlic to the pot, cooking until the peppers soften, about 4 minutes. Stir in the chili seasoning and tomato paste, cooking for 1 minute to combine flavors.
Step 3: Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Stir well and bring to a boil. Reduce heat to a gentle simmer, cover partially, and let it cook while you prepare the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.
Step 4: Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil for the macaroni. Cook macaroni according to package instructions until just al dente, then drain.
Step 5: In a 4½-quart Dutch oven or large soup pot, melt butter over medium heat until it begins to foam. Whisk in flour and stir continuously for 2 minutes to form a roux.
Step 6: Gradually add heavy cream in splashes, stirring constantly, then add milk in the same way. Bring the mixture to a boil, then reduce to a simmer.
Step 7: Stir in hot sauce, mustard powder, onion powder, salt, and pepper. Reduce heat to low. Slowly add shredded cheddar cheese, stirring until the sauce is smooth and combined.
Step 8: Add the drained macaroni to the cheese sauce and stir gently to incorporate. For extra cheesy macaroni, use slightly less pasta as it will absorb more sauce.
Step 9: Pour the chili into the macaroni and cheese, gently folding it in with a silicone spatula. You can adjust the amount of chili to your preference.
Step 10: Transfer the mixture to a baking dish if not already in an oven-safe pot. Sprinkle the top with 1 ½ cups of cheddar cheese. Bake uncovered for 5 minutes or until the cheese on top is melted and bubbly.
Step 11: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

For a homemade chili seasoning, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne.
Use ground turkey or chicken instead of beef for a lighter version.
Add diced jalapeños for extra heat and flavor.
Swap kidney beans for black beans or pinto beans if preferred.
Try using different cheeses like pepper jack or Monterey Jack for a twist on the cheese sauce.

Storage

Store leftover Chili Mac in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, adding a splash of milk if needed to loosen the sauce. This dish also freezes well; freeze in portions and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a bowl filled with macaroni pasta mixed with melted cheddar cheese, browned ground meat, red kidney beans, and small tomato pieces, all evenly coated in a creamy, orange-yellow sauce. The pasta is slightly curved and shiny, with the cheese appearing gooey and stretchy on top. Small green herbs are sprinkled throughout, adding contrast against the rich yellow and reddish colors. The bowl is white with a subtle speckled texture, and a silver fork rests on the right side inside the bowl. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the ground beef with plant-based crumbles or extra beans and vegetables. You can also use vegetable broth instead of chicken broth to keep it fully vegetarian.

Is it possible to prepare Chili Mac ahead of time?

Absolutely! Prepare the chili and macaroni and cheese separately, then combine and bake when ready to serve. This can be done a few hours ahead or the day before, making it convenient for busy schedules.